Audit

Work you way through the questionnaire answering safe or at risk, depending on the result. Once complete export the report to your email. Then file!

Manual Handling

Are all heavy items stored below shoulder height for ease of handling

Are all lifting aids in dept working order?

Check all team are wearing appropriate shoes

Floor

Check entire floor area for, retail and back of house, for any hazards including stock , spillages and equipment

Check availability of wet floor signs for isolating hazards

Check drain grates for damage

Oven

Check there is no damage to oven, and oven doors open freely

Check with team if any issues cleaning the ovens

Check with team if any issues with chicken rack movement and height into oven

Slicer - Auto

Check slicer, including guards, for damage

Check team are wearing two mesh gloves when cleaning slicer and turn off the power

Check to ensure the blade is at zero when machine is not in use. Check team step away from slicer if interrupted when slicing

Check that guard prevents access to blade. Check team are aware to keep hands away from slicer when slicer is operating

Slicer - Manual / Semi Auto

Check slicer, including guards, for damage

Check team are wearing two mesh gloves when cleaning slicer and turn off the power

Check to ensure the blade is at zero when machine is not in use. Check team step away from slicer if interrupted when slicing

Check that guard prevents access to blade. Check team are aware to keep hands away from slicer when slicer is operating

Ladders / Orange Steps

Check for any visible signs of damage including rubber stops on all ladders / orange steps in department

Check that team aren't continuously reaching above head height to get product from shelving

Check that team don't use ladders on uneven surfaces, don't lean away from ladders / orange steps while using them and always maintain 3 points of contact.

Chillers

Check condition of the following for damage / potential to cause injury - racking, stacking of goods, floor, flaps, door and door release mechanism, fan guarding, lighting and lighting covers, sprinkler heads.

Check lock in alarm and area around door is accessible and alarm is working

Check MSDS are on display including instructions on what to do in case of a gas leak

Knives

Check all knives in the department are safely stored on magnetic knife holder and not on benches or in a sink of soapy water

Complete random check of two team members for their awareness not to walk around dept with a knife and use of PPE when using a knife.

Visitors - Merchandise

Check any visitors / contractors on sire to ensure they are signed in and wearing a visitor sticker

Check that any visitors are wearing appropriate footwear (closed toe)

Storage Area (incl Manager's desk)

Check, remove and tag out any defective shelves that are found

Check to ensure area is free from trip hazards. No pins used in fresh departments

Check that all stored goods including folders are stored correctly

Electrical Appliances

Check that all appliances have been serviced in the last 12 months and have a test tag sticker on them

Check power cords to appliances are not causing a trip hazard

Check to ensure no visible signs of damage including frayed cords and tag out if any issues noticed, Under no circumstances are team to attempt to fix an electrical appliance

Hot Chicken Fat

Check team aware of how to handle chicken fat

Check team aware of how to dispose of chicken fat

Hot Case

Ensure that area if free from hazards and chickens in case are wrapped correctly

Check Hot Case for sharp edges and any damage

Ensure hot surface signs are on display on all hot cases. Ensure oven gloves are available customers purchasing chickens

Self Surface Cases - incl cheese bar

Check for leaks along all retail cases

Check to ensure there is no visible signs of damage to case including lighting / case / data strip / signage / merchandising units / covers

Check stacking of product on shelves to ensure no risk of falling off and causing a hazard

Serve Over Case

Check for leaks along Service Case

Check to ensure there is no visible sign of damage to case including lighting / case / tickets / signage / doors

Check team are not over reaching when using scales and reaching into case

Chemicals

Check dept for non Jasol chemicals and remove incorrect product from dept

Check that the Chemical Safety charts are on display in the Dept and that the MSDS sheets are in the Dept 5 Steps to Food Safety folder

Lighting

Has the dept / area got adequate lighting to complete tasks or are there bulbs blown?

Check all lights have deffusers (covers)

Check for any damaged / faulty lighting. Lights only to be fixed by qualified electrician

Sink / Hand Basin area

Check the area is free from hazards including damaged benches

Fire Equipment

Check exits are from the dept are free from obstructions

Check dept for fire warden band

Check for missing / damaged signage, mounts / seals

Check equipment is fully charged (if gauge fitted) and has been serviced in last 12 months

Check that all equipment incl extinguishers, call points and signage is visible and accessible

Dishwasher

Check machine to ensure there is no damage and door functions correctly

Check dishwasher for any leaks

Remind team that door shouldn't be opened while machine is in use and any dishes should be given time to cool down prior to being put away.

Up-Rights / Trolleys / Flatdecks

Check stacking of product on up right / trolley / flatdecks

Check for damage to equipment including sharp edges

Check for damage and faults to wheels on the up rights / trolleys / flatdecks

Carton Cutters

Is blade container accessible for safe disposal of used blades

Check dept for signs of storage of any unused carton cutters

Check for signs of safe use of carton cutters

Trays

Check safe storage of trays

Check and remove and tag out any defective trays found

Flaps, screens into Dept

Remind team of the need to be careful when pulling up rights through flaps / screens

Check and remove any damaged flaps / screens in the dept

Waste Master

Ensure team are ware to turn power off to waste master prior to retrieving items that may have fallen into the waste master

Wrapper

Check to ensure that team are not exposed to excessive use

Check hot surface labels are on wrapper

Check for any damage to cord or power outlet an tag out if damaged

Microwave

Check to ensure that microwave is not situated at a level that is above shoulder height

Check to ensure oven mitts are available to remove product from the microwave

Check for any damage to microwave and power cords

RF Gun

Check safe storage of RF gun in dept

Check two team members understanding around no pointing laser at people's eyes

Dealing with Customers & 3rd Parties

Have dept managers completed the customer accident and food complaints procedure module

Check all other team are ware to pass these people onto trained management

Emergency Awareness Check

Check dept for warden arm band

Check 4 team for their awareness of their role in case of a fire or earthquake

PPE Check

Check to ensure all dept PPE is available and in good condition

Training Records

Check Management for training on Customer accident and food complaints, identifying Significant Hazards module

Check team training records including hazards matrix and modules to ensure they are up to date

Sigange

Check to ensure all listed signage is in place

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.